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35
BASICS
PÂTE BRISÉE
Makes two single-crust 9-inch tarts/pies (24 servings),
or one double-crust pie (12 servings)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour and salt and
process for 10 seconds to sift. Evenly add the butter and pulse
until the mixture resembles coarse crumbs. Pour in water 1
tablespoon at a time, and pulse until mixture just forms a
dough – you may not need all of the water. Divide dough
equally into two pieces and form each into a flat disc; wrap in
plastic and refrigerate until ready to use. This pastry also
freezes well for up to 6 months as long as it is well wrapped.
Nutritional information per serving:
Calories 39 (6% from fat)
|
carb. 8g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as above
except add 1½ tablespoons of granulated sugar to the dry
ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat)
|
carb. 10g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 0g
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1 TEASPOON KOSHER SALT
2 STICKS (½ POUND) UNSALTED
BUTTER, COLD AND CUT INTO
½-INCH CUBES
¼ CUP ICE WATER
This versatile dough can be used for sweet or savory treats.
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